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Pumpkin Cream Cheese Pie w/ Pecan Praline Crunch

Pumpkin Cream Cheese Pie w/ Pecan Praline Crunch

Get Ready

Servings: Serves 8

Prep Time: 0 minutes

Cook Time: 52 minutes

Ingredients: Add ingredients to List

3 tablespoon unsalted butter
6 tablespoons light brown sugar, packed
1 pinch salt
3/4 cup Coarsely chopped pecans
1/2 (1 lb.) pkg Gingersnap cookies (about 40 cookies
1/4 teaspoon ground cinnamon
1/4 (1 stick) cup Unsalted butter, melted
12 oz neufchatel cheese (American, 1/3 less fat), softened
1/2 cup sugar
1 tablespoon all-purpose flour
2 each eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup canned pumpkin puree (not pie filling)

directions:

1. Preheat oven to 350 degrees F. Line an 8- or 9-inch square pan with foil and butter the foil.
2. Prepare the topping. In a small saucepan, cook 3 Tbsp. butter, brown sugar, and pinch of salt over medium heat, stirring frequently, until butter melts and the mixture is smooth. Increase heat to medium-high to bring to a boil, and boil for 1 minute without stirring. Remove from heat, stir in nuts, and pour into prepared pan. Bake for 10 to 12 minutes, stirring after 6 minutes, until mixture bubbles. Cool the praline in the baking pan, then break into pieces.Cooled praline may be stored, refrigerated, in a resealable container for up to 1 week.
3. Decrease oven temperature to 325 degrees F. Butter a 9-inch pie pan.
4. Prepare the crust. Crush cookies in a food processor or blender or put in a plastic bag and crush with a rolling pin or the bottom of a skillet. There should be about 2 cups of crumbs. Place in a medium mixing bowl and add 1/4 tsp. cinnamon and 1/4 cup melted butter. Stir to moisten evenly. Transfer crumb mixture to the prepared pie pan and press it firmly and evenly over the inside of thepan and up the sides. Refrigerate while you prepare the filling.
5. Prepare the filling. In a large mixing bowl, use an electric mixer on low speed to beat cream cheese and sugar until smooth. Mix in flour. Mix in eggs until blended. Add vanilla, 1/4 tsp. cinnamon, ginger, and salt, mixing until blended. Mix in pumpkin and blend until smooth. Pour batter into crust.
6. Bake the pie at 325 degrees F until the center holds firm if you give the pie a gentle jiggle, about 35 to 40 minutes. Let the pie cool to room temperature, about 90 minutes. Then refrigerate until chilled, about 1 hour.
7. When ready to serve, sprinkle the reserved pecan praline over the top. Cut into slices and serve.
Source: September, October 2010

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Quantity Ingredients coupon
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3 tablespoon unsalted butter  
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6 tablespoons light brown sugar, packed  
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1 pinch salt  
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3/4 cup Coarsely chopped pecans  
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1/2 (1 lb.) pkg Gingersnap cookies (about 40 cookies  
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1/4 teaspoon ground cinnamon  
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1/4 (1 stick) cup Unsalted butter, melted  
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12 oz neufchatel cheese (American, 1/3 less fat), softened  
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1/2 cup sugar  
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1 tablespoon all-purpose flour  
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2 each eggs  
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1 teaspoon vanilla extract  
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1/4 teaspoon ground cinnamon  
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1/2 teaspoon ground ginger  
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1/4 teaspoon salt  
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1/2 cup canned pumpkin puree (not pie filling)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 600 kcal (30%)
Calories from Fat 306
Total Fat 34 g (52%)
Saturated Fat 14 g (70%)
Cholesterol 105 mg (35%)
Sodium 840 mg (35%)
Total Carbohydrates 67 g (22%)
Dietary Fiber 3 g (12%)
Protein 100 g (167%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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